- COOK TIME
- 25 Min
- READY IN
- 25 Min
I got a Hoppin' John recipe from a viewer who swears that you have to use leftover holiday ham in it. Since I tried this when I didn't have any leftovers, I replaced the ham with turkey sausage and ended up with quite a satisfying dish. Try it either way.
What You'll Need:
- 1 pound turkey sausage, casings removed
- 5 medium-sized carrots, peeled and chopped
- 1 medium-sized onion, chopped
- 1 medium-sized red bell pepper, chopped
- 2 garlic cloves, chopped
- 5 1/4
cups ready-to-use chicken broth
- 2 cans (15½ ounces each) black-eyed peas, rinsed and drained
teaspoon dried rosemary
teaspoon ground dried thyme
teaspoon cayenne pepper
- 3 cups instant white or brown rice
What To Do:
- Coat a large soup pot with nonstick vegetable spray. Add the sausage, carrots, onion, bell pepper, and garlic. Cook over medium-high heat for 7 to 8 minutes, or until the sausage is no longer pink. Remove from the heat and drain the excess liquid.
- Add the broth, black-eyed peas, rosemary, thyme, and cayenne pepper. Bring to a boil, cover, and reduce the heat to low; simmer for 5 to 6 minutes, or until the carrots are tender. Add the rice, increase the heat to medium-high, and return the mixture to a boil. Cover and remove from the heat; let stand for 5 minutes before serving.
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